| 摘要 |
FIELD: dairy industry; applicable in production of hard rennet cheeses with low temperature of the second heating and increased level of lactic acid fermentation. SUBSTANCE: method involves introduction of sour in pasteurized cooled milk. The sour includes Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. diacetilactis, Leuconostoc mesenteroides subsp. cremoris and lactic-acid bacteria - Lactobacillus plantarum. Enzyme microbial rennet "Maksiren" is introduced in prepared mixture for its renneting. Then conducted are grains treatment, mixing, partially removal of whey, salting and forming. After it, cheese is pressed for 90-150 min at constant increasing of pressure from 0.1 to 0.28 MPa and salted, and conducted are drying and ripening. Cheese blocks are used with specific surface of 0.43-0.54 cm-1. Ripening is carried out at temperature of 10-14 C and relative humidity of 80-85% for 35-60 days. EFFECT: preparation of ripened cheese with improved organoleptical properties for shorter period of time. 3 cl, 2 ex
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